4       Pork Loin Butterfly chops  [cut ¾ inch thick]
 1  tbl  Oil
 ¼  cup  Green Onion  [sliced]
 1  tbl  Orange Peel
 ½  cup  Orange Juice
 ¼  tsp  Dried basil
 
 
 

Heat oil in a large skillet.

Add green onion and orange peel.

Saute 3 to 4 minutes or until onion is almost tender.

Remove onion and orange peel; set aside.

Add pork chops and brown on both sides over medium heat.

Add onion and orange peel.  Add the orange juice and basil.

Cover and simmer for 10 min.